Chicken Pad Thai

This is a favorite restaurant dish that is typically loaded up with sugar and starchy noodles. Here is an advanced plan version using zucchini sliced and cut into strips for “noodles”.

Although it looks like a lot of ingredients and steps, it if very easy. The ingredients are all “staple” items you should have on hand. The stir fry portion is very quick and easy and the sauce just requires adding and stirring. This one is worth it and is great for leftovers.

Zucchini RibbonsSlice zucchini longways with a mandolin or thin slicer. Stack 2-3 strips at a time and slice into “ribbons”. Put in a bowl and set aside. (NOTE: save the end pieces that couldn’t be sliced for another use)

In a large non-toxic skillet, heat oil over high heat until hot but not smoking. Add chicken, garlic powder, and crushed red pepper; cook, without stirring for 3-5 minutes or until underside of chicken is browned. Stir and continue cooking until chicken is almost done. Move chicken to the edge of the pan and add the eggs and cook, stirring, until just set, about 20 seconds. Add broccoli and red peppers, cover and let vegetables cook. Keep warm.

Pour the peanut sauce over the zucchini ribbons. (this can be a meal on it’s own) Add the zucchini/peanut mixture to the pan with the chicken and vegetables and serve immediately. Garnish as desired.